Chocolate Zucchini Muffins: A Healthy, Decadent Treat
If you’re looking for a way to sneak some extra veggies into a sweet treat, these Chocolate Zucchini Muffins are the perfect solution! Moist, rich, and packed with flavor, these muffins combine wholesome ingredients like grated zucchini, applesauce, and whole wheat flour with the decadence of cocoa and chocolate chips. The result? A nutritious snack or breakfast option that tastes like dessert!
These muffins are quick and easy to make, and with only 190 calories per serving, they’re a guilt-free indulgence that the whole family will love.
Ingredients:
- 1½ cup grated zucchini (measured before squeezing moisture out)
- 2 large eggs
- ¼ cup avocado oil (or olive oil)
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup chocolate chips (plus extra for topping)
Directions:
1. Preheat the Oven:
Preheat your oven to 375℉ (190°C) and line a 12-hole muffin tin with paper liners. Set aside.
2. Prep the Zucchini:
Place the pre-measured shredded zucchini in the middle of a paper towel or a clean kitchen towel. Wrap it up tightly and squeeze out as much excess moisture as possible. This step is important to ensure the muffins aren’t too wet.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the drained zucchini, eggs, oil, maple syrup, vanilla extract, and applesauce. Whisk everything together until the mixture is well combined.
4. Combine the Dry Ingredients:
To the wet mixture, add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Stir the ingredients together until just combined—be careful not to overmix, as this can make the muffins dense.
5. Add the Chocolate Chips:
Fold in the chocolate chips gently, distributing them evenly throughout the batter.
6. Fill the Muffin Tin:
Divide the batter evenly between the 12 muffin compartments, filling each about ¾ full. If you want extra decadence, sprinkle additional chocolate chips on top of each muffin.
7. Bake the Muffins:
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean (with no wet batter). The muffins should be puffed and slightly firm to the touch.
8. Cool and Serve:
Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire cooling rack to cool completely. Enjoy warm or at room temperature!
Store leftover muffins in an airtight container in the fridge for up to 5 days, or freeze them for up to a month.
Recipe Tips:
- Don’t Skip Draining the Zucchini: Zucchini holds a lot of moisture, so it’s essential to squeeze out the excess to prevent soggy muffins.
- Substitute Options: If you don’t have maple syrup, honey or agave can be used in its place. You can also swap out the avocado oil for coconut oil or another neutral oil.
- Add-ins: For an extra flavor boost, consider adding a handful of chopped nuts or dried fruit along with the chocolate chips.
Quick Facts:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 190 kcal per muffin
- Servings: 12 muffins
Why You’ll Love This Recipe:
- Healthy and Delicious: These muffins combine nutrient-rich zucchini and whole wheat flour with the indulgence of chocolate chips for a treat that’s as good for you as it tastes.
- Quick and Easy: With just 10 minutes of prep time and a short baking time, you can whip up a batch of these muffins in no time.
- Perfect for Any Time: Enjoy these muffins as a quick breakfast, snack, or dessert. They’re portable, easy to store, and perfect for meal prep!
These Chocolate Zucchini Muffins are the perfect way to enjoy a sweet, chocolatey treat while sneaking in a serving of vegetables. Try them out and watch them become a family favorite!
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Chocolate Zucchini Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Chocolate Zucchini Muffins are the ultimate combination of indulgent chocolate flavor and healthy hidden veggies. The rich cocoa and chocolate chips bring a luscious depth, while the zucchini adds moisture, making these muffins delightfully soft and fluffy.
Ingredients
1½ cup grated zucchini (measured before squeezing moisture out)
2 large eggs
¼ cup avocado oil (or olive oil)
⅓ cup maple syrup
2 teaspoons vanilla extract
⅔ cup unsweetened applesauce
1¼ cups whole wheat flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup chocolate chips (plus extra for topping)
Instructions
Preheat your oven to 375℉ (190°C) and line a 12-hole muffin tin. Set aside.
Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
In a large bowl, add the drained zucchini, eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir together until just combined. Be careful not to over-mix.
Fold in the chocolate chips.
Divide the batter evenly between the prepared muffin tin compartments, filling each about ¾ full. Top with additional chocolate chips if desired.
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
Let cool for 10 minutes before transferring the muffins to a wire cooling rack. Store leftovers in an air-tight container in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 190